504 Bar & Grill

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

*31 Individual, disposable towels

no paper towels

*19 Water & Plumbing in good repair- per code

leaking pipes at 3 comp sink and dish area

*27 Cooling, heating, and holding capacities. Equipment

Lack of refrigeration- discontinue ice bath as a cold hold

*21 RFSM - Not On Site

no RFSM on duty during inspection

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flies and fruit flies

*45 Premises shall be maintained in good repair

repair floors

*24 Food packaged in a establishment, shall be labeled as specified in law

label all squeeze

*02 Cold Hold (41øF/45øF or below)

s. cheese 59.2, s. cream 46.7 and s. Tomatoes 57.9 and ranch dressing 58.1

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drinks stored on prep area and equipment (open containers)

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by arrangement r meat with chicken

*44 Trash can provided for papertowel waste

provide trash cans at hand sink

*34 Outer openings:closing holes, gaps

reseal around back and size door

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*34 Outer openings:closing holes, gaps

close all gaps and reseal around back door

*27 Cooling, heating, and holding capacities. Equipment

Lack of refrigeration - Discontinue using ice bath for cold hold

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food items to prevent cross contamination

*37 Packaged food may not be stored in direct contact with ice or water if the food is subject to th

Oyster in un- drain ice

*42 Floors/walls/ceiling/nonfood dirty

remove all dust from ceiling and clean floors

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flies

*19 One Inch Air Gap

provide one inch air gap at dish machine

*44 Trash can provided for papertowel waste

provide trash cans at hand sinks

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

cross contamination by arrangement Wiping clothes and bowels stored in food

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared food

*45 Premises shall be maintained in good repair

repair floors

*02 Cold Hold (41øF/45øF or below)

s. tomatoes 47.9F

*21 RFSM - Not On Site

no RFSM on duty

*10 Clean Sight and Touch

Clean RIC(s)

*30 Food Establishment Permit

display health permit for customer

*21 RFSM - Not On Site

*20 Grease Trap Tickets

provide

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

r. eggs 51.0F

*03 Food products not maintained at 135øF or above

*34 Outer openings:closing holes, gaps

close all gaps in ceiling

*19 Hand sink water temperature below 110'F

Hand sink hot water

*28 Date marking > 24 hrs,on site,temp 41F

expired date marking

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

*18 Toxic items storage adjacent to food/utensils

Toxics stored with food

*42 Floors/walls/ceiling/nonfood dirty

clean gaskets

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

ice bins

*41 Food storage containers, identified with common name of food.

*18 Toxic items labeling-non original container

sanitizer bucket labeled as detergent, spray bottle at bar

*26 Advisory-"consuming raw or undercooked#" text

establishment serves raw oysters.

*45 Premises shall be maintained in good repair

kitchen floors

*24 Shellfish tags kept for 90 days: record keeping

*10 Q.A. PPM - follow manufacturer's direction

sanitizer bucket lacked correct concentration

*47 Handwashing signage

*02 Cold Hold (41øF/45øF or below)

onion ring batter 55.0°F

*28 Original cont. of RTE/PHF/Day1= day of opening

cocktail onions

*34 Live animals not allowed

two dogs inside facility, not on patio No dog variance , may not have pets on patio

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

cooked crawfish meat in same container as raw oysters

*44 Trash can provided for papertowel waste

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover any food not in use